Resetting my clock

and a recipe redux for my favourite strawberry ricotta cake

Life can feel stuck.

Travel, with its many gifts of new experiences, friendships, reflection and joy—always joy—can change our sense of who we are. And, if we are open to it, it can help us reevaluate the way we see the world and our place in it.

As I return from a two-week sojourn, I have so much to ponder about what that place might be. From the magic of Paris and a restorative and remarkable retreat in the south of France to the wild, sometimes wet and always warmly welcoming far reaches of Scotland, my heart is full with the possibilities.

While I come back down to earth today—both literally and figuratively—I leave you with some snaps to tease your wanderlust from the first part of my journey with my sister Paula. Plus I reshare a recipe for a strawberry ricotta cake to make now, while strawberries are still at their glorious best.

Reflections to follow ❤️.

Scenes from a summer getaway

Paris, je t’aime

No trip to Paris is complete without a visit to Dehillerin

David Hockney at the Fondation Louis Vuitton

A work of heartbreaking beauty at the Musee Rodin

Switching gears and locale for our Camp Joy retreat

Making pizza en plein air

Summertime strawberries

With my sister Paula at Camp Joy

The magical strawberry full moon rising over Cotignac

If you liked this post, let me know by clicking the ❤️ button. It helps spread the word about Delicious Bits and brings me joy. Thank you, dear readers and eaters!

Strawberry ricotta cake, twice removed

Elizabeth Minchilli, by way of Ina Garten

yields 8 slices

Elizabeth Minchilli originally developed this recipe based on a similar fig cake she had at Masseria Potenti in Puglia. Minchilli found new inspiration from Ina Garten, who uses ricotta in her fruit-topped cake. A cake twice removed. Using strawberries makes this the perfect summer solstice treat to have with a cup of coffee, stare dreamily into the sun, and reflect life’s beautiful gifts.

Ingredients

1¼ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1¼ sticks/ 140 gr unsalted butter, at room temp

1 cup sugar

3 large eggs

1 cup fresh whole milk ricotta

2 tablespoons whole fat plain yogurt

1 teaspoon vanilla extract

grated lemon zest (from one lemon)

12-14 large strawberries, stem removed and cut in half

2 tablespoons coarse white sugar

1. Heat oven to 350F/ 180C. Butter and flour a 9-inch spring form pan.

2. Put the flour, baking powder and salt in a medium bowl and whisk to combine. Set aside.

3. Using a stand or handheld mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.

4. Add the ricotta and the yogurt, vanilla and lemon zest and mix well.

5. With the mixer turned to low speed, fold the flour mixture into the batter until just combined and no steaks of flour remain.

6. Pour the batter into the cake tin, and level it out with a spatula. Place the strawberries on top of the batter, cut side up, pressing them in a bit. Sprinkle the cake with the sugar and bake for 40 minutes, or until the cake springs back and a toothpick inserted in the middle comes out clean.

7. Let cool for 20 minutes and remove from pan. While you can serve the cake with whipped cream or creme fraiche, to my mind, a lovely cup of coffee is the best accompaniment.